This easy and delicious Salmon Lasagna Recipe is made with flaky salmon, asparagus, creamy dill béchamel sauce, and melted Gruyère cheese. A unique dinner idea that totally works!
Salmon Lasagna Recipe
I know what you’re thinking: lasagna with fish? Has this woman gone mad? Nope! Well, at least I hope not.
This Salmon Lasagna Recipe may sound unusual at first, but trust me, the flavors work beautifully. Think flaky salmon, tender asparagus, creamy dill béchamel sauce, and a golden cheesy top. How bad can that be?
If you’ve ever had seafood in a creamy sauce, this dish will make total sense after the first bite.
Why You’ll Love This Salmon Lasagna
- Unique and impressive, but still easy to make
- Great way to use leftover salmon
- Creamy dill béchamel pairs perfectly with fish
- Asparagus adds freshness and color
- Perfect for dinner, entertaining, or brunch
- Use a beautiful dish to bake and serve
Does Salmon Work in Lasagna?
Yes, salmon works surprisingly well in lasagna. Instead of a tomato-based sauce, this recipe uses a creamy béchamel flavored with dill, which complements salmon beautifully.
The result is rich and comforting, but still fresh thanks to the asparagus and herbs.
A Funny Little Kitchen Story
I was in the kitchen making this dish when my mother-in-law walked in and saw me chopping dill. She asked what I was making with a very enthusiastic voice.
When I said “salmon lasagna,” her face changed immediately, and she politely said, “Well, I am not a huge fan of lasagna.”
Translation: she thought this was going to be disgusting.
But when the bubbly lasagna came out of the oven, she decided to try a piece. Thankfully, she and my husband loved it. They both went back for seconds and raved about the unusual flavors.
Tips for the Best Salmon Lasagna
- Use cooked salmon or leftover salmon to save time
- Do not overcook the salmon before baking; it will continue cooking in the oven
- Use fresh dill for the best flavor
- Gruyere cheese gives the top a rich, nutty flavor
- Let the lasagna rest before slicing so it holds together
Can I Use Leftover Salmon?
Absolutely. This recipe is a great way to use leftover salmon. Just flake it gently and layer it into the lasagna.
You can also cook fresh salmon specifically for this recipe if you prefer.
What to Serve with Salmon Lasagna
This dish is rich and creamy, so I like serving it with something fresh on the side. A simple green salad, roasted vegetables, or steamed green beans would be perfect.
If you’re feeling adventurous, give this Salmon Lasagna Recipe a try. It is creamy, flavorful, and way better than it sounds at first. Pinky promise.
I hope you can try this delicious Salmon Lasagna Recipe at home. If you do, tag me on Instagram @Livingsweetmoments or use #LivingSweet.
For more ideas, check out my Easy Lasagna Recipes.
Salmon Lasagna Recipe
Ingredients
For Salmon
- 2 pounds salmon fillet skin removed
- 1 teaspoon olive oil
- Salt and pepper
For Béchamel Sauce
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups milk warmed
- 1 tablespoon fresh dill chopped
- Juice of 1 large lemon
- 1 to 2 teaspoons Dijon mustard
- 1/4 cup Gruyere cheese grated
- Salt and pepper to taste
For Lasagna
- 6 ounces asparagus trimmed and cut into 2-inch pieces
- 9 no-boil lasagna noodles
- 2 cups mozzarella cheese shredded
- 1/2 cup Gruyere cheese grated
Instructions
For Salmon
- Preheat oven to 350°F.
- Place salmon on a foil-lined sheet pan.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 16 minutes, salmon should be slightly undercooked.
- Remove from oven and flake into large chunks with a fork.
- Steam asparagus for 2 to 3 minutes until just tender.
For Béchamel Sauce
- Warm the milk in the microwave or saucepan.
- Melt butter in a saucepan over medium-low heat.
- Add flour and whisk constantly for 1 minute.
- Slowly pour in warm milk while whisking vigorously.
- Continue whisking until sauce thickens.
- Stir in dill.
- Remove from heat and add Dijon mustard, lemon juice, Gruyere, salt, and pepper. Stir well.
Assembly
- Spray or butter a 9x13-inch baking dish.
- Place 3 lasagna noodles on the bottom.
- Spread 1/3 of sauce over noodles.
- Add asparagus in an even layer.
- Sprinkle with 1/2 cup mozzarella.
- Add 3 more noodles.
- Spread another 1/3 of sauce.
- Add salmon evenly over surface.
- Sprinkle with 1/2 cup mozzarella.
- Add remaining 3 noodles.
- Spread remaining sauce on top.
- Sprinkle remaining mozzarella and Gruyere.
- Bake uncovered for 30 minutes.
- Broil 2 to 3 minutes until golden brown.
- Rest 15 minutes before slicing.
- Enjoy!
Turned out beautiful. Flavor is fabulous. The only negative is that the asparagus did not maintain it’s bright green color. Perhaps this occurred because the only asparagus available in our local store was the pencil-thin variety. I blanched it for 30 seconds and cooled it quickly in ice water but the color did not hold. I also cut the asparagus into 2″ lengths as I thought longer pieces would be unwieldy when cutting portions. It should also be noted that the recipe does not mention that the pan should be lightly greased prior to assembling the recipe. I also covered the casserole with non-stick foil when it went into the oven. Foil was removed @ that point and top was browned by broiling. All other measurements and techniques are spot -on; however I did use slightly more Mozzarella on the top layer as I was afraid that otherwise the noodles would be exposed and dry out. The Salmon Lasagna was served with a Mixed Greens Salad with fresh raspberries and a Raspberry Vinaigrette Dressing titled, Five Star House Salad Dressing on Food.com. Wonderful compliment to a beautiful Spring meal.
Hi E. Thanks so much for the feedback. I am so sorry the asparagus didn’t stay green. Like you said, maybe they were on the thin side. Those might not need blanching in the future.
Glad you liked the recipe. Have a great day.
Did you use fresh or dried dill?
I used fresh dill.
Did anyone make this a day in advance?
Planning to do so today, to slowly reheat tomorrow at low temperature.
Is that foolhardy?
I feel like there’s a potential for dryness, but possibility of enriched flavour.
More importantly, I need it done in advance for convenience.
Any comments would be appreciated.
Have a nice day.
Kris
Hi Kris, I wouldn’t recommend it on this dish particularly, salmon can dry and taste like canned tuna fish